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Old 07-19-2006, 04:44 AM   #15
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2005 28' International CCD
Ottawa , Ontario
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Mixed Berry Shortcake

The berries in this cake all arrive in the market within days of each other. Use your favourite ones or mix the freshest ones available.

2 cups flour
Pinch salt
1/2 cup plus 2 tbsp butter, cubed
2 egg yolks
1/2 cup icing sugar

1 cup whipping cream
1 tsp vanilla essence
1/4 cup icing sugar
4 cups mixed berries, raspberries, blueberries, blackberries
Extra icing sugar for dusting

1. Place flour and salt in a food processor to blend. Add butter and pulse until mixture resembles fine bread crumbs. Whisk the egg yolks with 1/2 cup icing sugar and pour onto the flour. Pulse just until the mixture starts to form a ball. Divide the pastry in 2, flatten, wrap in plastic and refrigerate for 30 minutes.

2. Preheat the oven to 350 F.

3. Roll out the pastry on wax paper onto two 9-inch rounds, 1/4 inch thick. Using the paper, carefully transfer them onto 1 large or 2 regular baking sheets, removing the paper. Bake the pastry for 20 minutes or until lightly golden. Remove them from the oven and cut 1 round into 8 wedges. Leave the pastry rounds to cool on the baking sheet(s).

4. Whip the cream and vanilla with 1 tbsp icing sugar until firm, and then refrigerate. Toss the berries with the remaining 3 tbsp icing sugar.

5. One hour before serving, fold the fruit and all the juices into the whipped cream. Slide the uncut pastry round onto a serving dish and spread the fruit and cream mixture over it. Dust pastry wedges with icing sugar and place them on top of the fruit and cream mixture.

Serves 8.

What to serve:

Graham's Late Bottled Vintage Port

Southbrook Winery Canadian Blueberry Wine
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Old 07-19-2006, 05:02 AM   #16
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Corn Stew with Shrimp

This corn and vegetable stew has a flavourful broth and is best served in a bowl with a spoon as well as a knife and fork.

1 tbsp vegetable oil
1 bacon slice, finely diced
1/2 red onion, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
2 red chili peppers, halved, seeded and thinly sliced
1.5 cups chicken stock
12 small new potatoes, halved
4 cobs corn, shucked
1 lb cleaned medium shrimp
2 lbs fava beans shucked, blanched and peeled
1/2 cup coriander (cilantro) leaves
Salt and freshly ground pepper

1. In a large frying pan with a lid, heat the oil over medium heat. Add the bacon and cook, stirring until the bacon begins to pop. Add the onion, lower the heat and cook until the onion softens.

2. Add the garlic, chili and 1 cup of the chicken stock; bring to a boil scraping the brown bits from the bottom of the pan. Add the potatoes, lower to simmer, cover and cook for 10 minutes or until the potatoes are just cooked.

3. Meanwhile, using a sharp knife, remove the kernels from the cobs. When the potatoes are almost cooked, add corn, shrimp and remaning chicken stock. Cover again and simmer another 10 minutes or until shrimp are cooked.

4. Uncover and stir in the fava beans and coriander, seasoning with salt and pepper. Serve in shallow soup bowls.

Serves 4.

What to serve:

Mission Hill Five Vineyards Chardonnay Bin 99 VQA

Vineland Estates St. Urban Riesling Dry VQA
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Old 07-19-2006, 05:14 AM   #17
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And although this next recipe wasn't part of the original article with the Airstream, I thought I'd throw it in as it does look quite yummy. From same Food & Drink Magazine.

Fuzzy Bottom

This is a fun dessert-in-a-glass. Make your own peach puree (see below) or substitute pureed peach baby food.

3 slices fresh peach
2 tbsp peach puree
1 scoop peach or vanilla ice cream or peach sorbet
3/4 oz Absolut Peach Vodka
3/4 oz Absolut Vanilia Vodka
1 oz peach nectar

1. In a glass, put 2 peach slices and peach puree.

2. In a blender, combine ice cream, peach vodka and vanilla vodka, then blend until smooth. Pour into glass.

3. Pour peach nectar into centre of surface of drink. Nectar will slowly sink to the bottom. Garnish with remaning peach slice and serve at once.

Makes 1 drink.

Tip: To make peach puree, immerse 2 firm, ripe peaches in boiling water for 30 seconds. Remove with a slotted spoon and plunge into ice water. When cool enough to handle, peel peaches, cut in half, remove pits, then chop peaches coarsely. In a blender (not food processor), combine peaches, 2 tbsp granulated sugar and 1 tsp lime juice, then blend until smooth. The puree can be refrigerated, covered, for up to 3 days. Makes about 3/4 cup.
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Old 07-19-2006, 06:24 AM   #18
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1995 30' Limited
Ashland , Missouri
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Thanks for coooooooool recipes ~G

1995 Airstream Classic Limited 30' ~ Gypsy
1978 Argosy Minuet, 6.0~Minnie/GPZWGN
Chev Silverado 2500HD Duramax/Allison, 4X4, Crew Cab
WBCCI #5013 AIR #2908
Go, Mizzou...Tigers on the prowl!
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